Broiled Lemon Garlic Shrimp

Broiled Lemon-Garlic Shrimp
Eight servings:
•  
1/3 c. olive oil
Grated peel of one large lemon
• .25 c. freshly squeezed lemon juice
• .25 c. chopped cilantro or flat-leaf parsley
2 tbsp. El Guapo® Cuban Bitters
• 2 cloves garlic, crushed
• 1 tsp. salt (or to taste)
• .5 tsp. Crystal or Tabasco hot sauce
• 2 lbs deveined large shrimp with tails on, about 21/25 size
• 8 (10-inch) skewers (soaked 30 minutes if wooden)

In a non-metallic bowl, combine ingredients except shrimp and skewers; stir well. Peel and devein shrimp, leaving tails on. Add to marinade and stir to coat. Cover and refrigerate 1.5 hours.

Heat broiler. Line a large sheet tray with foil and top with a baking rack. Drain shrimp and thread on skewers; place skewers on rack. Broil 3 to 5 minutes or until cooked through. Serve with lemon slices, if desired.

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